Description
A hearty and flavorful vegan mushroom stew packed with baby Bella mushrooms, fresh vegetables, lentils, and savory herbs simmered to perfection. This plant-based stew is perfect for a comforting meal served alongside mashed potatoes or enjoyed on its own.
Ingredients
Scale
Vegetables
- 1 yellow onion, diced
- 1 cup sliced carrot
- 1 cup sliced celery
- 16 oz. baby Bella mushrooms, halved
- 6 cloves garlic, thinly sliced
- 16 oz. baby yellow potatoes, halved
Herbs and Spices
- 2 teaspoons dried thyme
- 1 teaspoon dried oregano
- 1/2 teaspoon dried sage
- 2 bay leaves
- Kosher salt, to taste
- Fresh cracked pepper, to taste
Liquids and Others
- 2 tablespoons flour
- 1/4 cup balsamic vinegar
- 2 tablespoons soy sauce
- 1 cup uncooked split red lentils
- 1 (14.5 oz.) can tomato sauce
- 3 cups vegetable broth
Instructions
- Heat the oil: Add oil to a large pot and heat over medium heat until shimmering.
- Sauté vegetables: Add diced onion, sliced carrot, and celery along with a couple pinches of salt and pepper. Cook while stirring occasionally for 8 minutes, until softened.
- Add mushrooms and herbs: Stir in halved mushrooms, thinly sliced garlic, dried thyme, oregano, sage, and season with a couple pinches of salt and pepper. Cook stirring frequently for 4 minutes until mushrooms begin to soften.
- Incorporate flour: Sprinkle in the flour and stir well to coat all ingredients evenly. Cook while stirring for 1 minute to remove raw flour taste.
- Deglaze the pot: Pour in balsamic vinegar and soy sauce, scraping the bottom of the pot to lift flavorful browned bits.
- Add remaining ingredients: Stir in halved baby yellow potatoes, red lentils, tomato sauce, vegetable broth, bay leaves, and add a couple pinches of salt and pepper.
- Simmer the stew: Bring the mixture to a simmer over medium-high heat, stirring occasionally to prevent lentils from sticking.
- Cook gently: Reduce heat to low and simmer gently for 15 minutes or until potatoes are fork-tender. Adjust seasoning with salt and pepper to taste.
- Serve: Remove bay leaves, garnish with fresh parsley if desired, serve hot with mashed potatoes or bread. Enjoy your hearty vegan mushroom stew!
Notes
- Salt is essential in this recipe to help the potatoes cook properly in the acidic base. Season moderately but consistently throughout the cooking process.
- Feel free to swap or add vegetables such as frozen peas, green beans, or canned chickpeas while maintaining proportions.
- Customize the flavor by adding spices like cumin, paprika, ground ginger, or cinnamon for a unique twist.
- Add a spicy kick with red pepper flakes either while cooking or individually at serving time.
Nutrition
- Serving Size: 1 cup
- Calories: 250 kcal
- Sugar: 6 g
- Sodium: 450 mg
- Fat: 4 g
- Saturated Fat: 0.5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 8 g
- Protein: 10 g
- Cholesterol: 0 mg
